Alejandra Cota

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Alejandra Cota

Vegan Tamales with Mushrooms

Name: Vegan Tamales with Mushrooms
Prep time: 100 min
Cook time: 100 min
Yield: 12
Cuisine: Mexicana
Ingredients: 50 grams achiote; 2 cloves garlic, roasted; 1/4 onions, grilled; 1 1/2 cups orange juice, sour; 1/4 tablespoons cumin, whole and roasted; 1/2 tablespoons oregano; 3 cups mushroom; 2 tablespoons vegetal oil; 1/2 cups white onion, finely chopped; 150 grams vegetable shortening, for the mass; 4 cups Corn masa mix for tamales, for the mass; 1 cup Vegetables soup, for the mass; 1 tablespoon baking soda, for the mass; enough salt; enough banana leaf; enough onion, pickled, to serve

40 mins

Low

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Alejandra Cota

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If your lifestyle is focused on preparing vegan recipes, here is the best choice of meatless food, which is this recipe for Vegan Tamales with Mushrooms. This vegan recipe takes as a filling a sautéed seasoned mushrooms that will give the perfect flavor to your food.

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Ingredients

12 portions

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Preparation

For the marinade, blend the achiote with the garlic, onion, orange juice, cumin and oregano.

In a pan over medium heat heat the oil and sauté the onion, add the mushrooms, cook for 3 minutes or until they start to release their juices and pour the marinade. Cook 5 minutes and season with salt and pepper to your liking. Set aside.

For the dough, beat the butter until creamy, slowly add the flour for tamales alternating with the vegetable broth, add the baking powder and the salt, whisk until it integrates and have a soft and smooth dough.

Roast the banana leaves on a grill to soften them.

Place a little dough on the roasted banana leaf, add the mushrooms and close the leaf like a tamal.

Place tamales in a steamer with water and cook for 40 minutes or until cooked.

Serve with pickled onions and fresh water.

PRESENTATION

On a clay plate, accompanied by pickled purple onions.

TIPS

It is not necessary to marinate the mushrooms, because the condiments are very strong and these absorb the aromas very quickly. The dough for tamales should have a smooth consistency so that your tamales are moist and rich.